vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Crumpets
From The white ribbon cook book, 1894
Serves 5
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
701Calories
25 gProtein
127 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories701 kcal
Protein25 g
Carbohydrates127 g
Fiber0 g
Sugars10 g
Total Fat10 g
Saturated Fat4.3 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol98 mg
Sodium948 mg
Potassium525 mg
Calcium489 mg
Iron9.2 mg
Magnesium67 mg
Phosphorus477 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A94 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1 mg
Niacin (B3)10 mg
Folate250 mcg
Choline94 mg
Caffeine0 mg
Water202 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 73. The excerpt below is the record exactly as published.
Crumpets — Two eggs, 1 teaspoonful each of salt and sugar, 4 teaspoonfuls baking-powder, 1 qt. milk, 3 pts. flour
Cook this with the app: pantry check, scaling, and the assistant.